Now that you have waxed the Fathead Dough recipe (and hopefully tried my Fathead Pizzas, Ham & Gruyere Rolls or Mini Keto Rosemary Rolls), why not shake things up a bit and try a ‘calzone’? I decided on a vegetarian filling and made a spinach, mushroom and ricotta calzone. This is a very rich dish, so one calzone will easily feed two people with a lovely fresh salad on the side…
Start by making the filling: have all your ingredients ready.
Heat the olive oil (or melt the lard) in a non-stick pan or wok and fry the mushrooms until softened. Do not be tempted to add more oil or fat, the mushrooms will soon release their own moisture. Add the garlic and cook stirring regularly.
Add the baby spinach and cook until the spinach wilts into the mixture. Stir continuously to avoid the garlic burning.
Reduce the heat to low and add the ricotta and sour cream. Cook until the mixture thickens up. This doesn't take long, a minute at most.
Finely slice the basil leaves and stir into the mixture. Season with salt and freshly ground black pepper and set aside (off the heat) while you make the fathead crust.
For the fathead crust, combine the almond flour, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
Finely chop the fresh mozzarella into small pieces. (We melt it anyway, but in this way you can ensure even melting.) IMPORTANT NOTE: I have also made this recipe using store-bought, ready-grated mozzarella. It works just the same (if not better). However, those usually include a small amount of potato starch, so using it will depend how strict you are on keto.
Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese. This is what you should have ready:
Place the bowl of cheese in the microwave for 1 min 20 seconds, until the cheese completely melts. (IMPORTANT: If using fresh mozzarella, tip out any excess liquid which separates from the melted cheese as this will make your mixture far too runny. You won't have this issue when using store-bought ready-grated mozzarella). Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture.
Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. It may seem like its not coming together - but it will.
Allow to cool slightly , then tip the ball of dough between two sheets of baking parchment paper.
Use a rolling pin to roll out into a large circular shape. Do not roll it too thin.
Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
Scoop the seasoned spinach and ricotta mixture onto the bottom half of your circle of 'dough'.
Clutching the top two corners of parchment, fold the calzone in half, pinching closed the edges.
Peel the parchment from the top of the calzone and tear away the pieces around the edges. Very carefully lift the calzone (which will still have the parchment underneath) and place onto a baking sheet or roasting tray.
Bake in the preheated oven for 20 minutes, rotating the tray halfway through. (When opening the oven door to rotate the tray, do so quickly to avoid any oven heat loss.)
Serve immediately.. delicious with some hot sauce!
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.
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Fathead Calzone with Spinach and Ricotta (Vegetarian)
Monya Kilian Palmer
5 Based on 5 Review(s)
Macro Details per serving (1/2 calzone)
Nutritional Information per serving (1/2 calzone)
Calories 899Kcal / 3761kJ
Fat 76g of which saturates 30g Carbohydrates 9.6g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4.3g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 9.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.